Carrot Dumplings

1. Put the large meat filling into a pot, add salt, pepper powder, Sichuan pepper powder, monosodium glutamate, chopped scallions and ginger, white sugar, light soy sauce, and dark soy sauce. Add 100g of water and stir quickly in one direction.

2. Beat until the meat filling is sticky.

3. Cut the green and red radish into shreds, blanch in a pot of boiling water for about 5 minutes, remove and cool, squeeze dry and chop into small pieces.

4. Put it into the meat filling.

5. Add a little sesame oil and stir evenly.

6. The stuffed dumplings are sticky and not loose.

7. The dough for making dumplings should be softer. As the saying goes, soft dough dumplings.

8. Wrap it in the way you like.

9. When cooking dumplings, the water should be wide and there is no need to add water in the middle.

10. Refreshing and translucent.

11. Finished products.